Butter beans, or lima beans are the main ingredient of a very popular Spanish dish called Fabada Asturiana. The Spanish name is fabas and you can get them either dried or canned. In this recipe, they are combined with leftover duck confit and chorizo for my take on a hearty winter soup. You can substitute a ham bone or pork for the duck.
Plan to make the roasted duck legs on Saturday night so you can enjoy this hearty soup for lunch the next day!
6 meal size servings:
1 pound dried lima beans, soaked over night
2 carrots, finely chopped
1 onions, finely chopped
1/2 large green pepper
3 mashed garlic cloves
2 roasted duck thighs shredded
2 tablespoons olive oil
2 TB tomato paste
1 bay leaf
2 small chorizos sliced in 1/4 inch rounds
1 tsp Pimenton de la Vera
2 cups chicken stock, plus 1 qt water (or use all water)
Salt and freshly ground pepper to taste
1/2 Cup Sherry
½ cup chopped fresh parsley (optional)
Heat oil in a frying pan and sauté garlic, green pepper, onions and carrots until softened. Add bay leaf.
Add chorizo and cook to brown, about 3 minutes. Add the pimenton, mixing thoroughly and the tomato paste. (you might need to add a little water to mix paste with rest of ingredients.
Add shredded duck only to heat through, about another minute or two. Remove from heat.
Drain and rinse beans and add enough chicken stock to cover plus and inch. Stir
Add the duck and rest of ingredients from the skillet to the beans and mix. Add salt and pepper to taste. Bring to a boil and cook on medium for about 45 minutes. The first 30 minutes I cooked uncovered to concentrate the liquid, the last 15 covered. Add the sherry and cook uncovered for about 5 minutes.
Remove from heat and let rest at least an hour. Warm before serving and sprinkle chopped parsley on top before serving.
Serve with crusty bread and a Spanish Rioja o Ribera del Duero.